Title: Black bean stew
 Categories: None
      Yield: 1 Servings
 
    1/2 c  Brown rice
      1 c  Water
      2 c  Cooked black beans,
           -reserving some of the
           -cooking liquid
      1 sm Onion, chopped
      2    Cloves crushed garlic
    1/2 ts Cumin
    1/2 ts Oregano
    1/2 ts Basil
    1/2 ts Ginger
      1    Bay leaf
    1/4 ts Red pepper (optional)
    1/4 c  Cheap red wine (optional)
      1    Vegetarian sausage link,
           -crumbled (optional)
           Salt and pepper
      4 oz Shredded sharp
           -cheddar cheese
 
  Prepare the rice in the water according to package directions or your
  own procedure (white rice is OK, but it makes for a bland and fairly
  gummy dish).
  
  While the rice is cooking, combine all the rest of the ingredients
  except the cheese in a saucepan and simmer, at least 15 minutes.
  
  Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
  Remove the bay leaf from the bean mixture; pour the beans over the
  rice and stir; it doesn't have to be thoroughly mixed. Top with the
  cheese and bake uncovered 20-35 minutes or until cheese is browned
  and bubbly. Let stand five minutes before serving.
  
  I tell people this serves four, but that's a fairly skimpy serving. It
  doubles easily, but you'll need a pretty good-size casserole. Also,
  the wine is optional for those who don't use it, but it really does
  make a difference, and since the other flavors are pretty assertive,
  I'd suggest using a fairly cheap, strongly flavored wine. Posted By
  Teresa Lauren Marx  On rec.food.recipes or
  rec.food.cooking